Today is National Pumpkin Cheesecake Day: Add Chocolate...I love pumpkin and chocolate... and cheesecake is my thing, so here's a repost of an easy recipe for Pumpkin Chocolate Cheesecake! Celebrate.
Great for Halloween and Thanksgiving!
filling for this pumpkin cheesecake is adapted from Hershey's Kitchens. I like
this recipe because it has a Chocolate Cookie Crust and Mini-Chocolate Chips in the filling! I've posted the Hershey's chocolate crust recipe, but I also
posted another simple Chocolate Cookie Crust using Chocolate Wafers. The second is my favorite.
PUMPKIN CHEESECAKE WITH CHOCOLATE COOKIE CRUST
1 Chocolate Cookie Crust (see two possible recipes below)
3 packages (8 oz. each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
1-1/2 cups Mini Semi-Sweet Chocolate Chips
1. Prepare Chocolate Cookie Crust. Increase oven temperature to 400°F.
Beat cream cheese, sugar, flour and pumpkin pie spice in large bowl
until well blended. Add pumpkin and eggs; beat until well blended. Stir
in mini-chocolate chips; pour batter into prepared crust. Bake 10
3. Reduce oven temperature to 250°F; continue baking 60
minutes or until almost set. Remove from oven to wire rack. With knife,
loosen cake from side of pan. Cool completely; remove side of pan.
Refrigerate about 5 hours before serving.
I. CHOCOLATE COOKIE CRUST
Stir together 1 cup vanilla wafer crumbs (about 30 wafers)
1/4 cup HERSHEY'S Cocoa
1/4 cup powdered sugar
1/4 cup melted butter.
Press mixture firmly onto
bottom and 1/2-inch up side of 9-inch springform pan.
Bake at 350 F for 8 minutes;
II. CHOCOLATE COOKIE CRUST
30 chocolate wafers (Nabisco Famous Chocolate Wafers makes about 1 1/2 cups crumbs)
5 Tbsp sweet butter, melted and slightly cooled
1/8 tsp salt
1/2 tsp Madagascar vanilla extract
Put cookies in container of food processor; process until finely ground.
Transfer crumbs to mixing bowl; combine crumbs, butter, salt, and vanilla; stir until crumbs are moistened.
Press mixture evenly across the bottom of 9-inch springform pan and
all the way up sides of pan; pack tightly so crust is even and
Bake at 350° for 6-8 minutes or until crisp.
Let cool completely before filling.
That looks so yummy! One day I'll have to tell you about my first experience with Marcel Desaulniers' Dark Chocolate and Pumpkin Cheesecake recipe.
That would be great!
This looks divine! Can't wait to try it. :-)
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